Winter Squash Risotto

1. 1

   Cut the squash into 1 cm ( 1/2 inch) cubes, discarding skin and seeds.

2. 2

   In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, fry the onions in a little of the stock, until tender, without browning.

3. 3

   Bring the rest of the stock to a boil, in a separate pan.

4. 4

   Turn the heat down as much as possible to keep warm, without actually boiling constantly.

5. 5

   Add the sage and pumpkin to the onions and stir for about a minute, before adding the rice.

6. 6

   Continue stirring for another minute.

7. 7

   Add the tomatoes, wine, salt and pepper, and simmer, stirring until the wine has evaporated.

8. 8

   Add a couple of ladles of the hot stock.

9. 9

   Simmer, again stirring until the liquid has evaporated.

10. 10

    Repeat until the rice is tender, but still Al Dente.

11. 11

    Stir in the parsley, check the seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.